Preheat the oven to 350 degrees Fahrenheit or 180 Celsius.
In a medium bowl, add egg whites.
Beat the egg whites until they form into a very stiff form.
Keep mixing as you slowly add powdered sugar.
Once mixed in, add lemon zest and vanilla, and mix it all together.
Using a spatula, mix in shredded coconut cup by cup. Gently mix it together to preserve as many air bubbles as possible.
Using an ice-cream spoon, scoop little balls of the mixture onto a parchment paper lined cookie sheet.
Bake for 25 minutes until the macaroons start to turn golden.
Simply melt some semi-sweet chocolate chips over low heat in a small sauce pan, and dip the cooled macaroons in it. Chill for 20 minutes and enjoy this delicious dessert with some tea or coffee.